News and events

Nutritional differences between milk and plant-based drinks

25/03/2021

Milk and milk products are part of the everyday diet of many. Milk naturally contains essential nutrients like protein, calcium, potassium, phosphor, iodine and vitamins B2 and B12. In recent years, there has been increasing interest in beverages based on soy, coconut, oat, rice and nuts

Fruit jam– process details (Household size)

16/03/2021

Jam is a product made from puree, juice or pulp with sugar, pectin and acid. There are 3 kinds of jam: Jelly, Jam and Marmalade. Jelly is a jam made from juice. Jam is made from puree and Marmalade is made from whole or cut fruit. Product can be used in breakfast, tea, filling, served with bread.

Researchers examine Listeria tolerance to sanitizers

04/03/2021

The project, titled “Possibility, duration and molecular predictors of sanitizer tolerance in Listeria monocytogenes,” is examining the potential for resistance to chlorine and quaternary ammonium compounds. The research will evaluate how different sanitizer levels and lengths of exposure affect the degree of tolerance in selected Listeria strains.

Artificial meat- Source of future protein

19/01/2021

Artificial meats are conventional meat substitutes, providing proteins for the human body. Currently, scientists and some businesses around the world have researched to create some artificial meats from plants, from animal cells, from CO2. Artificial meat is in the form of a powder or formed in the form of a ball, bar, cake ...

Functions and absorption of bioactive peptides in small intestine

07/01/2021

It is well known that a healthy diet plays an important role in disease prevention or modulation. For this reason, food scientists have researched physiological activities of food compounds, in particular, bioactive peptides from food proteins, which can exert positive physiological responses in the body upon their basic nutritional compositions in the provision of nitrogen and essential amino acids.

Sous vide - Advanced cooking technology to improve food quality

06/01/2021

Sous vide - Advanced technology to improve food qualitySous vide is known to be one of the cooking techniques proposed in 1799 by Benjamin Thompson, but it was not until 1960 that the technique was applied by Americans and French to food preservation. By 1974, chef Georges Pralus working at the Troisgros restaurant (Roanne, France) has carefully applied Sous vide to cook foie gras.

Peeking into the synthesis of pigment of black soybeans

24/12/2020

Anthocyanins are plant pigments with anti-oxidant activities. They are responsible for many of the red through purple to blue colors found in flowers, fruits, vegetables and roots

Chitosan and kappa carrageenan-based composite applied as multilayer coatings and films

15/12/2020

Chitosan is a linear polyamine copolymer of β-(1-4)-D-glucosamine and acetyl β-(1-4)-D-glucosamine, obtained by alkaline N-deacetylation of chitin (Park et al., 2002). In chitin, the degree of acetylation (DA) is typically 0.90, while chitosan has a typical DA of less than 0.35.

KU Leuven and Vietnam: building the future together

10/12/2020

Vietnam is an important partner country for KU Leuven. The number of joint research projects is on the rise and over 500 alumni of KU Leuven currently apply the knowledge they gained at the university in their home country. All the more reason to establish an alumni chapter and highlight this cooperation.

Go (over) easy on the eggs: 'Egg-cess' consumption linked to diabetes

02/12/2020

Scrambled, poached or boiled, eggs are a popular breakfast food the world over. Yet the health benefits of the humble egg might not be all they're cracked up to be as new research from the University of South Australia shows that excess egg consumption can increase your risk of diabetes.

“Project Training course on knowledge and methodology to analyse the labour market” held at VNUA from 16-18 November 2020

25/11/2020

Within the framework of the project “Labour Market Observatory in Vietnam universities”, project No. 609653-EPP-1-2019-1-IT-EPPKA2-CBHE-JP) (LAB-MOVIE) funded by the European Commission, the Vietnam National University of Agriculture (VNUA) held the “Project Training course on knowledge and methodology to analyse the labour market” from 16-18 November 2020 in Hanoi.

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